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Item No.:
08
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Site:
Potable Water-Tank 4 Center
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Violation:
The records indicated that potable water tank 4 center was last cleaned and disinfected on 5 September 2009. Two tank inspections without entry into the tank were documented since 2009, including one on 27 August 2011.
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Recommendation:
Ensure that potable water tanks are inspected, cleaned, and disinfected during dry docks and wet docks, or every 2 years, whichever is less.
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Item No.:
18
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Site:
Provisions-Room #22
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Violation:
Three pans of raw ground beef patties were stored above one pan of raw stew beef. This was corrected during the inspection.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Bar-Lobby
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Violation:
Below the point of sale station on the far end of the bar, there was paperwork stored on a shelf on the left side of the cabinet. The pour spouts from the open bottles in the right side of the cabinet extended above the shelf and immediately adjacent to the paperwork. The paperwork was moved during the inspection.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (2) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Port Side Grand Buffet
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Violation:
Serving utensils were not provided for two plates of cheese on the passenger side of the serving line.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Dining Room
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Violation:
The bulk milk dispensing tubes for the regular milk and the half and half containers were greater than one inch in length. This was corrected during the inspection.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Bar-Scharf Espresso Machines
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Violation:
Above the area where coffee is made, there were pipes that were difficult to clean. The company has been working with the manufacturer to resolve this condition.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (3) Finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Pantry-Captain's Pantry
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Violation:
The water line for the coffee machine was too long and had been coiled in the middle. The coiled area was on the counter. Also, the line was made of braided stainless steel.
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Recommendation:
Replace the water line with a smooth pipe only the length required for the location of the espresso machine.
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Item No.:
21
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Site:
Bar-Cafe Fans
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Violation:
In the technical compartment below the small espresso machine, the support brace on the left side of the compartment was loose and the sealant that had been used to attach the brace was peeling.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Steakhouse Grill
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Violation:
The housing around the two grease pans for the Eber Glo grill had several hard to clean areas. Staff has an extensive cleaning schedule in order to properly maintain this piece of equipment. Staff stated that they are working with the company to purchase a new, easier to clean grill.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Warewashing Area
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Violation:
The wash compartment of the conveyor warewash machine was measured at 164F by the inspector's thermometer. However, the digital temperature gauge on the warewash machine indicated a temperature of 174F. Both temperatures were above the minimum temperature requirement on the data plate.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Warewashing Area
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Violation:
The temperature of the pre-wash tank was 164F as measured by the inspector's thermometer. However, the digital temperature gauge on the warewash machine indicated a temperature of 193F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Galley-Steakhouse Grill
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Violation:
There was a small amount of grease and food residue around the threaded screws of the right grease pan housing of the Ember Glo grill.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Buffet-Port Side Grand Buffet
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Violation:
There was a significant amount of egg remnants in the handwashing sink behind the service line.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Steakhouse Grill
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Violation:
There was recessed grout between the left bulkhead/deck tile juncture behind the service counter
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
37
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Site:
Galley-Warewashing Area
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Violation:
There was excessive condensation collecting on the deckhead and adjacent bulkhead of the soiled side of the in-use conveyor warewashing machine.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Warewashing Area
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Violation:
There were two small flies between the conveyor warewash and the glasswash machines.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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